How to eat: Ginseng must be fried and soaked before chewing. Don't be impatient when frying, fry slowly with warm oil. There are three ways to fry Radix Glehniae: one is to cool the fried Radix Glehniae, grind it into white powder, and put it into Chinese liquor for drinking; The second is to put a layer of honey on the fried ginseng while it is hot, and touch a little sugar, which is crisp and sweet; The third is to eat salty, after being improved by the chef, wrap it with egg paste and fry the banquet. .
Rehmannia glutinosa with honey juice
Raw materials: raw materials:
Ingredients: 75g of dried ginseng. Seasoning: Chili powder 1 teaspoon, white sesame 1 teaspoon, honey 1 teaspoon, and 3 bowls of salad oil.
Method: (1) Cut the dried ginseng into 2.5 cm long pieces, and stir-fry the white sesame seeds with low fire.
(2) Add 3 bowls of salad oil to the same wok, heat it for 5 minutes, add Radix Glehniae, turn to medium heat, fry Radix Glehniae until its volume expands about 1 time, take it out and drain.
(3) Put all seasonings into a wok and stir-fry until they are completely melted, then add ginseng, sprinkle with white sesame seeds and stir-fry evenly.
Materials: Herba Schizonepetae, Folium Perillae, Rhizoma Zingiberis Recens each 65438 00 grams, tea 6 grams,